4 organic free-range duck legs and thighs
2 cups medium dice onions
1 cup medium dice carrots
1 cup medium dice celery
1 cup medium dice leeks
2 tablespoons minced garlic
4 ounces tomato paste
4 ounces red wine
16 ounces chicken or duck stock
16 ounces braising tomatoes
1 pound 13 1/8 ounces 00 pasta flour
3 egg yolks
2 tablespoons extra-virgin olive oil
4 tablespoons kosher salt
2 ounces canola oil
2 cups wild mushrooms
1 bunch organic rainbow chard
1 tablespoon unsalted butter
Salt and freshly ground black pepper
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